For any of the many reasons why people choose to eat vegetarian food – religion, politics, finances or health – one thing in common is that everyone prefers food that tastes delicious and provides good nutrition. There are some basic techniques that do vegetarian cooking. A number of vegetarianism. From the vegan to the person who eats meat on rare occasions. Some people consider themselves basically vegetarian if you do not eat red meat but eat fish and chicken occasionally. Other vegetarians eat animal products like eggs and milk, but not the same animal. A vegan is at the other end of the continuum, rejecting animal products entirely.
Vegans do not eat mayonnaise because it is made with eggs, for example. Wherever you are in the continuum of vegetarianism, you want your food to taste good, satisfactory, and provide good nutrition. a Those are some of the methods of cooking vegetarian to meet those basic needs. For starters, if you are making a dish that is really a meal with meat, like chili con carne, stop substituting textured vegetable protein meat and leave the rest of the recipe unaltered. The result never really know, and I have won the pleasure of good food: it is neither meat nor properly vegetarian.
In addition, they have not won in terms of health or the economy. Soybean is the main ingredient of textured vegetable protein, tofu and tempeh. These are usually high in fat, high in the processing, and quite high in cost.